Vegan Doughnut Recipe

Growing up, I was pretty spoiled when it came to doughnuts. One of the best doughnut bakeries in the country, The Original House of Donuts, was in my backyard. I also have fond memories of going to church and getting a free doughnut and milk. It gave me something to look forward to after communion! So, when my new local parish needed help providing doughnuts after mass, I was up for the challenge. Unfortunately, the St. Louis area, where I live, does not have a doughnut that lives up to my standards. So, off to the kitchen I went! The only problem was…I did not want to fry. And if possible, these were going to be vegan. I wanted everyone with any sort of dietary restriction to enjoy these iced baked goods!

Fortunately, I was able to provide!

doughnuts 1

The Ingredients for the doughnut itself:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon (I leave this out sometimes)
  • 3/4 cups plus 1 tablespoon white granulated sugar
  • 2 tablespoons soy margarine, softened
  • 2 parts egg replacer substitute
  • 3/4 cup full-fat coconut milk
  • 1 teaspoon vanilla extract

Directions:

  1.  Preheat oven to 325 degrees Fahrenheit. Grease your doughnut pan.
  2. Mix the flour, baking powder, salt, and cinnamon together.
  3. Beat the sugar and soy margarine in another bowl until combined.
  4. Then add the vanilla extract and coconut milk.
  5. Add the wet ingredients to the dry ingredients, and mix until just combined.
  6. Fill each doughnut well until it is 3/4 full.
  7. Bake for 8-10 minutes, or until the doughnuts spring back at touch. Let them cool slightly before taking them out of the pan.
  8. Ice them using the recipe below!

dougnuts 2

Doughnut glaze ingredients:

  • 1 1/2 cups powdered sugar
  • 4 tablespoons unsweetened cocoa powder (replace with same amount of powdered sugar if you want vanilla icing)
  • 3 tablespoons soy milk or water
  • 2 teaspoons pure vanilla extract

Directions:

  1. Whisk together powdered sugar and cocoa powder.
  2. Then slowly stir in milk or water and the vanilla extract. Whisk until silky and smooth. If you need to make it easier to mix, you can add more milk or water. I’ve only needed to do this once or twice.
  3. Dip doughnuts into the mixture. I twist them to make sure everything is covered. This glaze hardens FAST, so if you’re going to do sprinkles, make sure you add them immediately after glazing.

 

 

 

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